1/2 c. lukewarm water
1 pkg. Fleischmann's yeast cake or 1 package active dry yeast
1 c. milk, scalded
2 tbsp. sugar
2 tbsp. shortening
1 tsp. salt
3 1/2 c. flour

In 1/2 cup lukewarm water dissolve 1 Fleischmann's (.6 oz) yeast cake or 2 1/4 tsp. (1 package) active dry yeast.

Put in saucepan 1 cup milk, 2 tablespoons sugar, 2 tablespoons shortening, 1 teaspoon salt. Heat until lard has melted and stir until sugar has dissolved. Cool.

For fresh cake yeast, temperature of liquids should be 90°F - 95°F. If using active dry yeast, temperature of liquid should be 110°F-115°F.

Add dissolved yeast and 3 1/2 cups flour. Mix until dough forms a ball. Knead on a lightly floured work surface for 5 minutes.

Put dough ball in a greased bowl, turning once to coat top with oil. Cover and let rise until double in size (about 1 hour). Punch down, roll in flour, put rolls in greased muffin pan and allow to rise again until doubled in size.

Bake in a preheated 450°F for about 15 minutes or until rolls are golden in color.

Nannie is Jay's mom. She is a great cook!